CREAMED CORN BAKE
½ T (7,5 ml) butter
½ T (7,5 ml) canola or sunflower oil
1 large onion, finely chopped
1 x 400 g tins creamed sweetcorn
1 x 400 g tin of whole kernel corn
2 eggs, beaten
2 x 200 ml Ina Paarman’s Ready to Serve Cheese Sauce
1 cup (250 ml) mature cheddar cheese, grated
2 T (30 ml) chopped parsley
Ina Paarman’s Chilli & Garlic Seasoning
2 T Ina Paarman’s White Sauce Powder
Preheat the oven to 180ºC.
Sauté the onion in a mixture of the butter and oil until soft and golden brown. Add White Sauce Powder. Remove from the heat and add the sweetcorn, eggs, cheese sauce, ¾ cup of the cheese and chopped parsley. Dish into a medium size ovenproof porcelain flan or pie dish. Top with the remaining ¼ cup of cheese and sprinkle lightly with Chilli & Garlic seasoning*.
Bake for 35-40 minutes until golden brown and soft set in the middle.Then serve hot!
This recipe is from the newsletter I get from the awesome South African Shop. Check it out for any ingredients you can’t find at your local. This place has saved me from the homesick bug so many times. Especially when all I need is a glimpse of stuff from home. A decade is a long time to be away from home.